why make this recipe
This is a weeknight hero. It cooks fast. It tastes like a warm hug. You can use leftover chicken or rotisserie meat. The sauce keeps everything cozy. If you love melty, saucy dinners, you might also enjoy creamy white chicken enchiladas for a different spin.
how to make Ultimate Quick and Easy Chicken Enchiladas
Ingredients:
2 cups shredded chicken, 1 cup shredded cheese (cheddar or Mexican blend), 1 cup enchilada sauce, 8 small flour or corn tortillas, 1/2 cup diced onions, 1/2 teaspoon garlic powder, 1/2 teaspoon cumin, Salt and pepper to taste, Chopped cilantro for garnish (optional)
Directions:
- Preheat your oven to 375°F (190°C).
- In a bowl, combine shredded chicken, 1/2 cup of cheese, enchilada sauce, onions, garlic powder, cumin, salt, and pepper.
- Place a spoonful of the chicken mixture in each tortilla. Roll them up and place them seam-side down in a greased baking dish.
- Pour remaining enchilada sauce over the top and sprinkle with the rest of the cheese.
- Bake for 20-25 minutes, or until the cheese is melted and bubbly.
- Garnish with chopped cilantro if desired and serve hot.
If you want to change the protein or try a smoky twist, think about the flavors in BBQ chicken quesadillas and adapt the sauce.
how to serve Ultimate Quick and Easy Chicken Enchiladas
Serve these hot straight from the oven. Add a squeeze of lime if you like brightness. A dollop of sour cream or a few pickled jalapeños jazz them up. I love serving this with quick sourdough cheesy breadsticks to soak up the sauce.
how to store Ultimate Quick and Easy Chicken Enchiladas
Cool completely before storing. Cover the baking dish tightly or transfer portions to airtight containers. Store in the fridge for up to 3 days. Reheat in the oven at 350°F (175°C) for 10–15 minutes. You can also microwave single portions for 1–2 minutes, but the oven gives the best texture.
tips to make Ultimate Quick and Easy Chicken Enchiladas
Use warm tortillas. They roll without tearing. Don’t overfill the tortillas. A spoonful or two keeps them neat. If you want a creamier filling, stir in a little cream cheese or use techniques from my easy chicken alfredo for inspiration. Taste as you go for seasoning. Fresh cilantro at the end makes a big difference.
variation (if any)
Make them green with salsa verde instead of red sauce. Use black beans and corn for a vegetarian option. For a crunchy twist, top with panko and broil briefly. If you love bold southern flavors, try a cooked shredded chicken like in my fried chicken and watermelon post for ideas on spicing and sides.
FAQs
Q: Can I use corn tortillas?
A: Yes. Warm them briefly in a pan or microwave so they roll easily. Cold corn tortillas can crack.
Q: How do I make this ahead for a crowd?
A: Assemble the enchiladas and refrigerate covered for up to 24 hours. Bake when guests arrive. Add a few extra minutes if cold from the fridge.
Q: Can I freeze these?
A: Yes. Freeze unbaked enchiladas in a freezer-safe dish for up to 2 months. Thaw overnight in the fridge and bake as directed, adding a few extra minutes if still cool.
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Ultimate Quick and Easy Chicken Enchiladas
- Total Time: 35 minutes
- Yield: 4 servings 1x
- Diet: Gluten-Free Option Available
Description
A quick weeknight meal featuring shredded chicken, cheese, and a cozy enchilada sauce, wrapped in tortillas and baked to melty perfection.
Ingredients
- 2 cups shredded chicken
- 1 cup shredded cheese (cheddar or Mexican blend)
- 1 cup enchilada sauce
- 8 small flour or corn tortillas
- 1/2 cup diced onions
- 1/2 teaspoon garlic powder
- 1/2 teaspoon cumin
- Salt and pepper to taste
- Chopped cilantro for garnish (optional)
Instructions
- Preheat your oven to 375°F (190°C).
- In a bowl, combine shredded chicken, 1/2 cup of cheese, enchilada sauce, onions, garlic powder, cumin, salt, and pepper.
- Place a spoonful of the chicken mixture in each tortilla. Roll them up and place them seam-side down in a greased baking dish.
- Pour remaining enchilada sauce over the top and sprinkle with the rest of the cheese.
- Bake for 20-25 minutes, or until the cheese is melted and bubbly.
- Garnish with chopped cilantro if desired and serve hot.
Notes
Use warm tortillas to prevent tearing. For a creamier filling, consider adding cream cheese.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Mexican
Nutrition
- Serving Size: 1 enchilada
- Calories: 400
- Sugar: 5g
- Sodium: 600mg
- Fat: 15g
- Saturated Fat: 6g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 3g
- Protein: 25g
- Cholesterol: 60mg
Keywords: chicken enchiladas, quick meals, weeknight dinner
